| 摘要 |
PROBLEM TO BE SOLVED: To provide wet rice confectionery and rice cake confectionery intended for solving phenomenons of hardening with the lapse of preservation time, and deterioration in viscosity and flavor, and free from the need of mixture of glucide and starch for which a food additive indication is required, and to provide a method for producing the same. SOLUTION: This method for producing the wet rice confectionery comprises selecting at least one from Kiage soy sauce which is obtained in a soy sauce brewing process and is not subjected to sterilization and enzyme inactivation treatment, and sterilized filtered raw soy sauce which is obtained by filtering Kiage soy sauce with a filter by an unheated process, adding the selected soy sauce to a seasoning liquid, soaking the added seasoning liquid in baked rice cake dough followed by drying and treating to produce a product, and preserving the product thus obtained at -30°C to 10°C, preferably -20°C to 10°C. As a result of this, it is possible to solve phenomenons of hardening with the lapse of preservation time, and deterioration in viscosity and flavor. COPYRIGHT: (C)2009,JPO&INPIT
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